International Books - Page 4

Real Thai: The Best of Thailand's Regional Cooking

Nancie McDermott

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Customer Reviews:
Total reviews: 22 Average rating: 5.0 of 5

Fantastic Cookbook - been using over 8 years! 5 out of 5 stars.
23 of 23 people found this review helpful.

We've been using this book as our Thai cooking bible now for eight years, from LA to Baltimore. We became so addicted we even bought a kaiffer lime tree (sadly, had to leave in LA.) We love the tome kai gia, the clay pot shrimp with bean thread noodles, crab fried rice and use the dipping sauce for beef to marinate pork ribs. Once you master the flavors, the recipes are easy to adapt to your taste. We add ginger to the dipping sauce, and cut down on the coconut milk in the tome kai gai. However you do it, it's an amazing cook book. You will need to find a Thai grocery store in your area, though.

Editorial Review:

Nancie McDermott, widely regarded as the American expert on Thai cooking, offers a clear, straightforward approach to dishes that many Westerners have tasted only in restaurants. In Real Thai, she demystifies once and for all every aspect of this flavorful, healthy cuisine. Organized geographically by region, over 100 tempting, easy-to-follow recipes explore not only dishes that may be familiar to Americans, such as Chicken Coconut Soup and Pork Satay, but also lesser-known local specialties such as Crab Cakes with Cilantro Paste, Fish with Yellow Curry Steamed in Banana Leaves, Sticky Rice with Mangoes, and Son-in-Law Eggs. Including advice on basic utensils and techniques, a glossary of ingredients, a list of shopping sources, and a section of suggested menus, this is the definitive guide for novice and expert alike to the diverse flavors of a regional Asian cuisine that is rapidly becoming an international favorite.

The Parthenon Cookbook: Great Mediterranean Recipes from the Heart of Chicago's Greektown

Camille Stagg

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Editorial Review:

This collection of terrific Greek recipes, from old favorites to unique house specialties, is also a tribute to the oldest restaurant in Chicago's fabled Greektown, a landmark innovator of legendary dishes like saganaki and the first gyros in Chicago. Filled with colorful history and lush photographs, the book features 40 of the restaurant’s most popular recipes from all courses, appetizers to desserts. They include Feta a la Soto, Marathon Salad with Shrimp, Moussaka, Sokolatina, and more. In addition, Greek wine pairings are included as well as full Greek dinner menus with tips for entertaining.

Secrets of Colombian Cooking (Hippocrene Cookbook Library)

Patricia McCausland-Gallo

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Customer Reviews:
Total reviews: 21 Average rating: 4.5 of 5

Editorial Review:

Secrets of Colombian Cooking provides a window into the diverse cuisine of this little-known South American nation. Author Patricia McCausland-Gallo, a native Colombian, traveled throughout the many regions of Colombia to gather the most authentic dishes. With a wide range of recipes and a glossary of typical ingredients, this book acquaints cooks with the array of foods that make up Colombian cuisine, including sweet and hot peppers, plantains, tamarind, gooseberries, papayas, guavas, and tree tomatoes.

From the coffee and cacao grown high in the Andes Mountains to the many tropical fruits of the Caribbean and Amazonian regions, the great cattle farms on the plains, and bountiful seafood from the Pacific Ocean and the Caribbean Sea, Colombia is a country of vast and exotic culinary creations. Secrets of Colombian Cooking presents the wide spectrum of Colombian cuisine to home cooks in more than 175 inviting recipes from simple, hearty sancochos (soups and stews prepared differently in every region) to more exotic fare such as Langosta al Coco (Lobster in Coconut Sauce) and Ají de Uchuvas (Yellow Gooseberry Sauce). Complete with b/w photographs.

Quick & Kosher - Recipes From The Bride Who Knew Nothing

Jamie Geller

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Customer Reviews:
Total reviews: 21 Average rating: 4.5 of 5

Editorial Review:

The only cookbook that wants to get you out of the kitchen!

This is the hilarious story of Jamie Geller, a spunky young TV exec who came into marriage and kosher cooking without knowing a spatula from a saucepan. Determined to master cooking, yet pressed for time, she was dismayed to find that most cookbooks consider an hour of preparation time quick, and presumed more culinary skill than many of us have. So Jamie set out to compile her own special collection of quick and easy recipes and Quick & Kosher is the result of her quest.

This one-of-a-kind cookbook contains more than 160 recipes requiring no more than 15 minutes to prepare, 120 full-color photos, clear step-by-step instructions, reliable prep and cooking times, tips and techniques, and advice on pairing wines with various dishes. Recipes range from traditional to exotic, and are well indexed and cross-referenced.

Several special sections such as Setting up Your Kitchen, Secrets of the 15-Minute Chef and Shopping Like an Expert are the result of extensive insider interviews with food professionals who helped facilitate Jamie's path to culinary mastery. These sections offer practical answers to the questions you've always wanted to ask: how do I buy meat, fish, produce, groceries, and wine?

Is this a cookbook? An autobiography? A kitchen handbook for brides? It is all of these and more, for Quick & Kosher will amuse, inspire and teach even skilled cooks a thing or two. I wrote Quick & Kosher says Jamie Geller, because you and I are in the same boat. We want to serve up something tantalizing for dinner, but between kids, careers, and carpools, we have no time to patchka!

Hungry Planet: What the World Eats

Peter Menzel, Faith D'Aluisio

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Customer Reviews:
Total reviews: 41 Average rating: 5.0 of 5

Editorial Review:

It's an inspired idea--to better understand the human diet, explore what culturally diverse families eat for a week. That's what photographer Peter Menzel and author-journalist Faith D'Alusio, authors of the equally ambitious Material World, do in Hungry Planet: What the World Eats, a comparative photo-chronicle of their visits to 30 families in 24 countries for 600 meals in all. Their personal-is-political portraits feature pictures of each family with a week's worth of food purchases; weekly food-intake lists with costs noted; typical family recipes; and illuminating essays, such as "Diabesity," on the growing threat of obesity and diabetes. Among the families, we meet the Mellanders, a German household of five who enjoy cinnamon rolls, chocolate croissants, and beef roulades, and whose weekly food expenses amount to $500. We also encounter the Natomos of Mali, a family of one husband, his two wives, and their nine children, whose corn and millet-based diet costs $26.39 weekly.

We soon learn that diet is determined by largely uncontrollable forces like poverty, conflict and globalization, which can bring change with startling speed. Thus cultures can move--sometimes in a single jump--from traditional diets to the vexed plenty of global-food production. People have more to eat and, too often, eat more of nutritionally questionable food. Their health suffers.

Because the book makes many of its points through the eye, we see--and feel--more than we might otherwise. Issues that influence how the families are nourished (or not) are made more immediate. Quietly, the book reveals the intersection of nutrition and politics, of the particular and universal. It's a wonderful and worthy feat. --Arthur Boehm

The Language of Baklava

Diana Abu-Jaber

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Customer Reviews:
Total reviews: 5 Average rating: 5.0 of 5

Moving and Delicious 5 out of 5 stars.
10 of 10 people found this review helpful.

A lovely book, reminding me somewhat of my own childhood and my over-the-top overprotective father. The descriptions of her family's meals are incredible. I found myself rushing to make the recipes, looking forward to enjoying devouring them as I read, like I was sitting at the table with the author.

One of those books that you think, "Ok, it's late... I'll just read until the end of this chapter," then you don't put it down.

Well, if you're a foodie daughter of an immigrant like me, anyway.

Editorial Review:

Diana Abu-Jaber’s vibrant, humorous memoir weaves together stories of being raised by a food-obsessed Jordanian father with tales of Lake Ontario shish kabob cookouts and goat stew feasts under Bedouin tents in the desert. These sensuously evoked repasts, complete with recipes, in turn illuminate the two cultures of Diana's childhood–American and Jordanian–while helping to paint a loving and complex portrait of her impractical, displaced immigrant father who, like many an immigrant before him, cooked to remember the place he came from and to pass that connection on to his children. The Language of Baklava irresistably invites us to sit down at the table with Diana’s family, sharing unforgettable meals that turn out to be as much about “grace, difference, faith, love” as they are about food.

A World of Dumplings: Filled Dumplings, Pockets & Little Pies from around the Globe

Brian Yarvin

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Customer Reviews:
Total reviews: 10 Average rating: 5.0 of 5

Editorial Review:

The cookbook for making dumplings and small pies of all kinds, from pot stickers, ravioli, and knish to empanadas, pasties, and samosas—and many, many more.

Ever tried a Turkish borek? Swedish kroppkakor? How about Cajun meat pie? Acclaimed photographer Brian Yarvin has traveled to neighborhood kiosks, festivals, and restaurants in ethnic neighborhoods throughout the northeastern U.S. to bring more than 100 traditional dumpling and filled-pie recipes from places as near as Flushing, Queens to as far away as Uzbekistan and beyond.

Starting with the basics of dough making, steaming, and frying, Yarvin provides mouth-watering color photographs and step-by-step instructions so that anyone can recreate their grandmother's pierogi or street-food treat at home, using ingredients from the local supermarket. Also included are tips for where to buy hard-to-find ingredients, and—if you just can't stand the wait of making your own—ethnic neighborhoods where you can find dumplings ready-to-eat. Paperback with French flaps, full-color throughout, appendices, index.

The Great Scandinavian Baking Book

Beatrice A. Ojakangas

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Customer Reviews:
Total reviews: 16 Average rating: 5.0 of 5

If you want to bake delicious breads and cookies but are HOPELESS in the kitchen... 5 out of 5 stars.
0 of 0 people found this review helpful.

BUY THIS BOOK!!! Everything turns out! Everything is delicious! You will be the star of all of your family gatherings! We are always asked to, "bring the buns." Our nieghbors wait each Christmas morning for us to drop off their Swedish Tea Rings. The magic of Beatrice Ojakangas is that she has researched, tested, and refined her recipes so thoroughly that they are not only authentic, beautiful, and delicious but absolutely foolproof.
This is a FABULOUS cookbook!

An Addictive Baking Book 5 out of 5 stars.
0 of 0 people found this review helpful.

The Great Scandinavian Baking Book is an addictive collection of recipes from author Beatrice Ojakangas. From Cardamom Coffeebread (Pulla) and Sweet Cream Waffles to Danish Strawberry Scones (Kraemmerhuse) and almond glazed Swedish Tea Rings (Vetekrans), once you start baking from this book you'll have a hard time putting it away. I was delighted with everything I made and appreciated how Ojakangas introduced me to the many delectable ways Scandinavians use cardamom in their baking. Her recipes are easy to follow and accompanied by conversational intros that share cultural tidbits or serving tips. Although there are no photos in this book, when more complicated steps are required to complete a recipe the how-to portion is frequently illustrated with helpful diagrams. The lack of photographs is really the only thing about it I didn't absolutely adore about the book, which will make a welcome addition to any kitchen and is appropriate for beginner and experienced bakers alike. You'll revel in the heavenly aromas emanating from your oven, not to mention the baked goods you'll soon be enjoying with a cup of hot coffee or tea.

Chapters: Breads for Meals, Breads for Coffeetime, Cookies and Little Cakes, Cakes and Tortes, Pastries and Pies, Savory Pies and Filled Breads. Chapters about mail order sources, baking tips and ingredients are also included.

The New Steak: Recipes for a Range of Cuts plus Savory Sides

Cree LeFavour

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Sizzling and fun. 5 out of 5 stars.
4 of 4 people found this review helpful.

I love this cookbook! It has great simple BBQ recipes and the Truck Tacos alone are worth the book. The recipes are not just steak, but great combinations of meat, starch and greens. Lots of meals for the summer and summer parties.

GREAT COOKBOOK!!!!! 5 out of 5 stars.
1 of 1 people found this review helpful.

I love this book!! The best part are all the side dishes -- it's so great to find something else to put on the plate besides a plain old baked potato and veggie. Some of them are simple and some are really exotic but so far they've all been spectacular!! I bought this book looking for ways to flavor up our weekend steak on the grill nights because my husband likes his steak cooked past well done. I didn't expect a "steak" book to include all these amazing side dishes. I love it, highly recommended!!!!!!

Editorial Review:

Steak is synonymous with big flavor, but home cooks often dismiss it as "eating out" food on account of the expense and care it takes to prepare the perfect tenderloin or strip. In this substantive take on steak entrées, Cree LeFavour shares convenient recipes for all-American, bistro, Far East, and Latin meals that are big on taste, convenience, and value. Using fresh ingredients and a variety of methods--sautéing, roasting, broiling, grilling, braising, and wok-frying--these recipes teach novices as well as experienced cooks how to cook steaks well.

The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa

Marcus Samuelsson

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Customer Reviews:
Total reviews: 23 Average rating: 4.5 of 5

Editorial Review:

New York City Cookbooks from Wiley
New York is one of the world's great food cities; it is also one of the most culinarily diverse. Check out these great cookbooks from some of the stars of the New York food scene, as they make their great recipes accessible to the home cook.

Fiamma: The Essence of Contemporary Italian Cooking A contemporary spin on classic Italian cuisine for home cooks from New York's acclaimed Fiamma restaurant.

At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery Known for recipes evoking a homemade, uncomplicated era, Allysa Torey, the owner of New York's renowned Magnolia Bakery, expands her repertoire with 93 great recipes for appetizers, soups, casseroles, main courses, vegetables, and, of course, desserts.

Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home Terrance Brennan, the chef/owner of two acclaimed restaurants, Picholine and Artisanal, brings to life his passion for simple yet flavorful cuisine in this wonderful cookbook.

Go Fish: Fresh Ideas for American Seafood Celebrated chef Laurent Tourondel of New York's BLT Fish and BLT Steak, reveals how creating elegant, mouthwatering seafood at home can be marvelously easy-and faster than you might think.

In the Heat of the Kitchen Gordon Ramsay Makes It Easy International superstar chef Gordon Ramsey, owner of the forthcoming New York hot spot "The London," reveals all, from techniques and short cuts to clever cooking tips.

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